Name: Basil, chickpea and vegetable stew
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 1 large brown onion (200g), chopped coarsely; 3 cloves garlic, crushed; 600 grams small potatoes, halved; 1 large orange sweet potato (500g), chopped coarsely; 1 medium red capsicum (bell pepper) (200g), chopped coarsely; 800 grams canned chickpeas (garbanzo beans), drained, rinsed; 1½ cups (375ml) vegetable stock; ½ cup (125ml) verjuice; 150 grams basil pesto; 60 grams baby spinach leaves; ½ cup (120g) crème fraîche

This vegie-packed stew with basil pesto is cooked low and slow in the slow cooker for full flavour and tender chickpeas. Verjuice adds an extra tangy flavour that you just can’t miss.

Looking for more vegetarian slow cooker meals?

Ingredients

1 large brown onion (200g), chopped coarsely

3 cloves garlic, crushed

600 grams small potatoes, halved

1 large orange sweet potato (500g), chopped coarsely

1 medium red capsicum (bell pepper) (200g), chopped coarsely

800 grams canned chickpeas (garbanzo beans), drained, rinsed

1½ cups (375ml) vegetable stock

½ cup (125ml) verjuice

150 grams basil pesto

60 grams baby spinach leaves

½ cup (120g) crème fraîche

Method

1.Place onion, garlic, potato, sweet potato, capsicum, chickpeas, stock, verjuice and ⅓ cup of the pesto in a 4.5-litre (18-cup) slow cooker; stir to combine. Cook, covered, on low, for 8 hours.

2.Stir in spinach; cook, covered, on high, for 5 minutes or until spinach wilts. Season to taste.

3.Serve stew topped with crème fraîche and remaining pesto.

Accompany with crusty bread to mop up the juices.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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